Cantonese cuisine

The duck leg

The duck leg

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The history of the tssum (Tsimhu) in the ponds is more than 300 years old because of its large white skin and its rich proteins and carbohydrates, which are popular in Guangzhou, as well as some form of shape, using the tsimush as a traditional dish of the year and making it into Chinese candy. The tscoons open white flowers, very elegant. Tshrooms are a non-hazardous green health-care food, which is considered by the Chinese doctor to be of a levelling nature, pampered lungs, remediate and uniquely effective for diseases such as labour injury, cough, etc. The analysis shows that the main ingredients of the tsmushrooms are starch, protein and multiple vitamins, which are finer than required for a wide variety of active substances, such as iron, zinc and boron, and can contribute to human muscle regulation。